Garlic Shrimp Pasta delivers classic scampi flavors in an everyday dinner that does not require butter or cream. Fresh shrimp cook quickly with garlic and shallots, then are combined with whole-wheat linguine, bright lemon, white wine, and mixed vegetables for a meal that is lively, satisfying, and doable on weeknights.
Nutrition
418 Calories | 10g Fat | 53g Carbohydrates | 28g Protein | 1g Fiber
Per Serving
Serves 4
Ingredients
- 8 oz Whole Wheat Linguine or similar thin pasta noodles
- 1 lb Fresh or Frozen Raw Shrimp, peeled, tails removed
- 2 tbsp Extra Virgin Olive Oil, divided
- 1 Shallot, peeled and diced
- 5 Cloves Garlic, minced
- ½ to 1 tsp Crushed Red Pepper Flakes, divided (use less for mild heat)
- 1 tsp Kosher Salt, divided
- 1 tsp Ground Black Pepper, divided
- 24 oz Mixed Vegetables of your choice, fresh or frozen, thawed and drained
- ¼ cup Dry White Wine such as Sauvignon Blanc (or substitute low-sodium chicken broth)
- Zest and Juice of 1 Large or 2 Small Lemons
- 3 tbsp Freshly Grated Parmesan Cheese, plus more as desired
- 2 tbsp Chopped Fresh Parsley, plus more as desired
Directions
- Cook the Whole Wheat Linguine according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of Extra Virgin Olive Oil in a large skillet over medium-high heat. Add the diced Shallot and cook until softened, about 2 minutes.
- Add the minced Garlic, crushed red pepper flakes, half of the Kosher Salt, and half of the Ground Black Pepper. Cook, stirring constantly, until fragrant.
- Add the Shrimp to the skillet and cook until they turn pink and are cooked through, about 3 to 4 minutes.
- Push the shrimp to one side of the skillet and add the remaining 1 tablespoon Extra Virgin Olive Oil and the Mixed Vegetables. Cook until the vegetables are just tender.
- Pour in the Dry White Wine (or broth) and let it reduce slightly while stirring in the Lemon Zest and Lemon Juice.
- Stir in the cooked linguine, then sprinkle with Parmesan Cheese and Chopped Parsley. Adjust seasoning with remaining Kosher Salt and Ground Black Pepper to taste.
- Serve warm with additional Parmesan and parsley on top.
Pro-Tips
- Use whole wheat or higher-fiber pasta to boost fiber without sacrificing texture.
- If your shrimp is frozen, thaw it in the refrigerator before cooking to ensure even texture.
- Swap mixed vegetables seasonally based on what you have on hand.
- Leftovers store well in the refrigerator up to three days; reheat gently with a splash of water or broth.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
